Very curious as I like both pickles and soup. Kale is pretty good too.
Any chance of quantities, method etc?
Or is it like my cooking and just chuck it in as you go?
TIA
I didn’t follow a recipe, as it’s based on taste memory for me. In general this is how I did it:
-Made a veggie stock
-Added cubed russet potatoes (waxy potatoes are better suited, but that’s what I have)
-Added cubed carrots
-Added about 1 cup of chopped fermented pickles (“sour” pickles if you are going to buy them, they are sold refrigerated).
-Added all the kale I had on hand (chiffonaded)
-Added a hearty sprinkle of soy chunks
-Added dill (I only had dried 😬)
-Cook until it’s all soft.
For the creamy bit I scooped out some broth as it was cooking (let it cool) and blended some sunflower seeds (de-shelled) for a few mins in a high speed blender. I then added it back to the soup. You don’t have to do this, but I wanted to try. It makes it more hearty if that’s what you are going for.
Very curious as I like both pickles and soup. Kale is pretty good too. Any chance of quantities, method etc? Or is it like my cooking and just chuck it in as you go? TIA
I didn’t follow a recipe, as it’s based on taste memory for me. In general this is how I did it:
-Made a veggie stock
-Added cubed russet potatoes (waxy potatoes are better suited, but that’s what I have)
-Added cubed carrots
-Added about 1 cup of chopped fermented pickles (“sour” pickles if you are going to buy them, they are sold refrigerated).
-Added all the kale I had on hand (chiffonaded)
-Added a hearty sprinkle of soy chunks
-Added dill (I only had dried 😬)
-Cook until it’s all soft.
For the creamy bit I scooped out some broth as it was cooking (let it cool) and blended some sunflower seeds (de-shelled) for a few mins in a high speed blender. I then added it back to the soup. You don’t have to do this, but I wanted to try. It makes it more hearty if that’s what you are going for.
Excellent! Thank you ;-)